Zesty Quinoa and Spinach Salad

In our home, weeknight dinners are often a dance between healthy intentions and the reality of limited time. We crave meals that are both nourishing and delicious, but also quick and easy to prepare. This Zesty Quinoa and Spinach Salad has become a true weeknight hero. The first time I made it, I was immediately struck by the vibrant colors and fresh aromas. My family, even the veggie-skeptic ones, devoured it! The zesty lemon dressing perfectly complements the nutty quinoa and earthy spinach, creating a symphony of flavors that is both refreshing and satisfying. It’s a salad that feels light yet substantial, making it perfect as a main course or a vibrant side dish. Honestly, it’s become a regular in our rotation, and I’m so excited to share this recipe with you – I know you’ll love it just as much as we do!

Ingredients for Zesty Quinoa and Spinach Salad

• Quinoa: 1 cup, uncooked. This ancient grain forms the base of our salad, providing a nutty flavor and a hearty texture. It’s also a complete protein, making this salad incredibly satisfying.
• Fresh Spinach: 5 ounces, baby spinach, washed thoroughly. Spinach adds a vibrant green color, a slightly earthy flavor, and a wealth of vitamins and minerals to the salad. Baby spinach is tender and perfect for salads.
• Red Onion: ½ medium, thinly sliced. Red onion provides a sharp, pungent flavor that adds a delicious bite to the salad. Thinly slicing it softens the intensity while still offering a pleasant crunch.
• Cherry Tomatoes: 1 pint, halved. Cherry tomatoes bring sweetness and juiciness to the salad. Their vibrant red color also adds visual appeal. Halving them allows the flavors to release and blend beautifully.
• Cucumber: 1 medium, diced. Cucumber adds a refreshing coolness and a satisfying crunch. Dicing it into small pieces ensures it distributes evenly throughout the salad.
• Kalamata Olives: ½ cup, pitted and halved. Kalamata olives offer a briny, salty, and slightly fruity flavor that enhances the Mediterranean-inspired zest of the salad.
• Feta Cheese: ½ cup, crumbled. Feta cheese provides a salty, tangy, and creamy element that beautifully complements the other flavors. Crumbling it allows for easy distribution and delightful pockets of salty goodness.
• Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a bright, herbaceous note and a touch of freshness to the salad. Chopping it finely releases its aromatic oils and enhances the overall flavor profile.
• Fresh Lemon Juice: ¼ cup, freshly squeezed. Lemon juice is the star of our zesty dressing. It provides acidity and brightness, enhancing all the other flavors and preventing the salad from being too heavy. Freshly squeezed is always best for the most vibrant flavor.
• Olive Oil: ¼ cup, extra virgin. Extra virgin olive oil forms the base of the dressing, adding richness and healthy fats. It also helps to emulsify the dressing, creating a smooth and cohesive texture.
• Dijon Mustard: 1 teaspoon. Dijon mustard adds a subtle tang and depth of flavor to the dressing, helping to emulsify it and create a more complex taste.
• Garlic: 1 clove, minced. Minced garlic provides a pungent and aromatic base note to the dressing, adding a savory element that complements the lemon and herbs.
• Salt: To taste. Salt enhances all the flavors in the salad and dressing. Seasoning to taste is crucial for achieving the perfect balance.
• Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a subtle spice and depth of flavor, complementing the other seasonings and enhancing the overall taste.

Instructions for Making Zesty Quinoa and Spinach Salad

1. Cook the Quinoa: Rinse the quinoa thoroughly in a fine-mesh sieve under cold water. This removes any saponins, which can give quinoa a bitter taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool slightly. Cooking quinoa properly is essential for the right texture; it should be tender but not mushy. Using broth instead of water can add an extra layer of flavor to the quinoa.
2. Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. Wash the baby spinach thoroughly and pat it dry or use a salad spinner to remove excess water. Thinly slice the red onion. Halve the cherry tomatoes. Dice the cucumber into small pieces. Pit and halve the Kalamata olives. Crumble the feta cheese. Chop the fresh parsley. Having all your vegetables prepped while the quinoa cooks makes the assembly process quick and efficient. Ensuring the spinach is dry will prevent the salad from becoming watery.
3. Make the Zesty Lemon Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning as needed. You can add a pinch of sugar or honey to balance the acidity of the lemon juice if desired. Freshly squeezed lemon juice is key for the best flavor in the dressing.
4. Assemble the Salad: In a large bowl, combine the cooked and slightly cooled quinoa, baby spinach, sliced red onion, halved cherry tomatoes, diced cucumber, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Pour the zesty lemon dressing over the salad.
5. Toss to Combine: Gently toss all the ingredients together until the salad is evenly coated with the dressing. Be careful not to over-toss, especially with spinach, as it can become bruised. You want to ensure all the components are nicely incorporated and the dressing is distributed throughout.
6. Serve and Enjoy: Serve the Zesty Quinoa and Spinach Salad immediately for the freshest flavors and textures. Alternatively, you can chill it in the refrigerator for later. The flavors will meld together even more as it sits. This salad is delicious on its own as a light meal or as a vibrant side dish to grilled chicken, fish, or vegetarian entrees.

Nutrition Facts for Zesty Quinoa and Spinach Salad

(Per serving, approximate values, based on 6 servings per recipe)

• Serving Size: Approximately 1 ½ cups
• Calories: 350 kcal
• Protein: 10g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time for Zesty Quinoa and Spinach Salad

This Zesty Quinoa and Spinach Salad is a breeze to prepare, making it perfect for busy weeknights or a quick lunch. The active preparation time, including chopping vegetables and making the dressing, is approximately 20 minutes. The quinoa cooking time is around 20 minutes, but this is mostly hands-off time. Therefore, the total time from start to finish is roughly 40 minutes. You can even save time by cooking the quinoa ahead of time and storing it in the refrigerator.

How to Serve Zesty Quinoa and Spinach Salad

This versatile salad can be enjoyed in numerous ways. Here are some ideas:

• As a Light Lunch: Enjoy a generous bowl of Zesty Quinoa and Spinach Salad for a refreshing and satisfying lunch. It’s packed with nutrients and will keep you feeling full and energized throughout the afternoon.
• As a Vibrant Side Dish: Serve it alongside grilled chicken, fish, or tofu for a complete and balanced meal. The zesty flavors complement a wide range of proteins.
• Topped with Grilled Protein: Add grilled chicken, shrimp, chickpeas, or halloumi cheese on top of the salad to make it a more substantial main course. This is a great way to customize the salad to your preferences and dietary needs.
• In a Wrap or Pita: Spoon the salad into whole wheat wraps or pita bread for a portable and convenient meal. Add some hummus or tzatziki sauce for extra flavor and creaminess.
• With a Grain Bowl: Incorporate the salad into a larger grain bowl with other roasted vegetables, avocado, and a tahini dressing for a hearty and wholesome meal.
• For Potlucks and Gatherings: This salad is perfect for potlucks, picnics, and summer gatherings. It travels well and can be made ahead of time.
• As Meal Prep: Prepare a large batch of the salad on the weekend and enjoy it throughout the week for healthy lunches or quick dinners. The salad holds up well in the refrigerator for 3-4 days.

Additional Tips for the Best Zesty Quinoa and Spinach Salad

1. Toast the Quinoa: For an even nuttier flavor, toast the quinoa in a dry saucepan over medium heat for a few minutes before cooking it. This step enhances the natural nutty notes of the quinoa.
2. Use High-Quality Olive Oil: Since olive oil is a key component of the dressing, using a good quality extra virgin olive oil will make a noticeable difference in the overall flavor.
3. Don’t Overcook the Quinoa: Overcooked quinoa can become mushy. Cook it just until the liquid is absorbed and it’s tender but still slightly firm. Follow the cooking times recommended and check for doneness.
4. Massage the Spinach (Optional): If you prefer a softer spinach texture, you can lightly massage the baby spinach with a tablespoon of olive oil and a pinch of salt before adding the other ingredients. This helps to break down the cell walls and tenderize the spinach.
5. Customize Your Vegetables: Feel free to add other vegetables you enjoy, such as bell peppers, sun-dried tomatoes, artichoke hearts, or roasted vegetables like zucchini or eggplant. Experiment to find your favorite combinations.
6. Add Herbs: In addition to parsley, consider adding other fresh herbs like mint, dill, or oregano for different flavor profiles. Fresh herbs add a burst of freshness and complexity.
7. Make it Vegan: To make this salad vegan, simply omit the feta cheese. You can add nutritional yeast for a cheesy flavor or include toasted nuts or seeds for added texture and protein.
8. Make it Ahead of Time: You can prepare the quinoa and dressing ahead of time and store them separately in the refrigerator. Assemble the salad just before serving for the freshest results. This is great for meal prepping and saving time during busy weekdays.

Frequently Asked Questions (FAQ) about Zesty Quinoa and Spinach Salad

Q1: Can I make this salad ahead of time?
A: Yes, you can prepare the quinoa and dressing ahead of time and store them separately in the refrigerator for up to 3 days. However, it’s best to assemble the salad just before serving to maintain the freshness and crispness of the spinach and vegetables. If you need to assemble it in advance, add the dressing just before serving to prevent the spinach from wilting too much.

Q2: Can I use frozen spinach instead of fresh spinach?
A: While fresh spinach is highly recommended for the best texture and flavor in this salad, you can use frozen spinach in a pinch. Be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the salad. Keep in mind that frozen spinach will have a softer texture than fresh spinach.

Q3: Is this salad gluten-free?
A: Yes, this Zesty Quinoa and Spinach Salad is naturally gluten-free as quinoa, spinach, and all the other ingredients are gluten-free. Always double-check the labels of any packaged ingredients to ensure they are certified gluten-free if you have a severe gluten intolerance or celiac disease.

Q4: Can I add protein to this salad to make it a complete meal?
A: Absolutely! This salad is a great base for adding protein. Grilled chicken, fish, shrimp, tofu, chickpeas, lentils, or hard-boiled eggs are all excellent additions. You can also top it with roasted nuts or seeds for plant-based protein and healthy fats.

Q5: Can I use a different type of cheese instead of feta?
A: Yes, you can substitute feta cheese with other cheeses like goat cheese, crumbled halloumi, or even shaved Parmesan cheese. Each cheese will bring a slightly different flavor profile to the salad. For a vegan option, omit the cheese or use a plant-based feta alternative.

Q6: How long will this salad last in the refrigerator?
A: Assembled Zesty Quinoa and Spinach Salad will last for about 3-4 days in the refrigerator in an airtight container. The spinach may wilt slightly over time, but the flavors will meld together even more. It’s still delicious the next day!

Q7: Can I adjust the dressing to be less zesty?
A: Yes, if you prefer a less zesty dressing, you can reduce the amount of lemon juice. Start with half the amount and taste, then add more gradually until you reach your desired level of zestiness. You can also add a touch of honey or maple syrup to balance the acidity.

Q8: What are some variations of this salad I can try?
A: There are many ways to customize this salad! You can add roasted vegetables like bell peppers, zucchini, or sweet potatoes. Try different herbs like mint or dill. Add toasted nuts or seeds for crunch. You can also experiment with different dressings, such as a balsamic vinaigrette or a tahini dressing, for a completely new flavor experience. Get creative and make it your own!

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